Spring is in sight, but the snow continues to fly past the window. My family and I enjoy our soup and homemade bread nights well into April. The following soup is one I especially love. The fennel and celery root have distinct flavors, and lend a well-rounded satisfaction to cold, snowy days. Not only is it delicious, but it is incredibly easy to make.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 Celery Root, peeled
- 1 Fennel bulb
- 1 Cauliflower
- 8 Carrots
- 1 Onion
- 2 Cloves Garlic
- 8 cups Vegetable broth
- 2 Tablespoons Safflower Oil
- to taste Salt and Pepper
- 3 Sprigs Fresh Thyme
- 1 Celery Root, peeled
- 1 Fennel bulb
- 1 Cauliflower
- 8 Carrots
- 1 Onion
- 2 Cloves Garlic
- 8 Cups Vegetable broth
- 2 Tablespoons Safflower Oil
- To Taste Salt and Pepper
- 3 Sprigs Fresh Thyme
Directions
1. Heat the oven to 425 degrees.
2. Cut, dice, and cube the celery root, fennel, cauliflower, carrots, onion, and garlic, and thyme. Toss in oil with salt, and roast until tender. This will take about 45 minutes.
3. In batches, combine the vegetable broth with the fist set of roasted vegetables in a high-speed blender. Puree until smooth. Pour in to a soup pot on the stove and simmer. Serve and enjoy!
Roasted Broccoli Soup
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Photo: Jessica Riley-Norton
